This chewy, tacky asiago-crusted skillet bread is filled with the savory flavors of asiago cheese, plus a touch of garlic and black pepper. Baking the dough in a skillet helps kind a thick and additional crispy backside crust. You’ll use a straightforward no-knead technique to make this yeast bread, which produces an attractive selfmade loaf with minimal hands-on work.
This recipe is delivered to you in partnership with Crimson Star Yeast.
In case you’ve ever had the pleasure of biting into an asiago bagel, you understand how the salty, savory taste of the asiago cheese mingles with the malty, yeasty taste of the bagel in each chewy chunk. And the way the cheese sprinkled on prime bakes in and types a scrumptious crust on the outside. (Are you drooling but?!)
I wished to duplicate that great taste and chewy texture, however as a loaf of bread. This recipe nails it, and in contrast to selfmade bagels, there’s NO kneading, particular person shaping, or boiling steps concerned.
Why You’ll Love This Asiago Cheese Bread
- No mixer, no difficult shaping, and no kneading required
- Brief + easy listing of components
- Flavors of asiago cheese, garlic, and black pepper
- Prepared the identical day you begin making it
- Tastes phenomenal with tomato soup
- EASY: In case you can stir components collectively, you may make this bread!
Are You a Yeast Newbie?
This Baking with Yeast Information is an excellent start line. I reply many frequent yeast FAQs in easy-to-understand explanations, so you may be taught the fundamentals earlier than starting.
Seize These Elements
With so few components, every one has an necessary job:
- Bread Flour: When you might use all-purpose flour on this recipe, I like to recommend utilizing bread flour as a result of it produces a stronger, chewier bread.
- Salt & Pepper: I like to recommend utilizing coarse sea salt as a result of I discover the bread’s taste missing with common desk salt. Likewise, when you can use common finely floor pepper, I like to recommend freshly grinding black peppercorns for the very best style.
- On the spot Yeast: I all the time use Platinum Yeast by Crimson Star, which is an instantaneous yeast. The Platinum yeast is implausible as a result of its cautious formulation strengthens your dough and makes working with yeast easy. You solely want 1 customary packet of yeast (2 and 1/4 teaspoons) to get the job carried out.
- Garlic: 2 minced cloves add a refined background taste that lets the asiago cheese take heart stage, however be happy so as to add extra.
- Asiago Cheese: Use a field grater to freshly shred it.
- Water: You’ll want a little bit heat water to convey all of the components collectively. I normally use cool, room-temperature water in olive bread and artisan selfmade bread, two different no-knead doughs, however with the shorter rise time for this bread, heat water helps the yeast work sooner.
Asiago cheese taste: it’s an Italian alpine cow’s milk cheese, and the flavour ranges from mildly candy and nutty to sharp and tangy, relying on how lengthy it’s aged. A very good substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.
I take advantage of it on this savory sun-dried tomato fast bread, too.
I’ve discovered that some manufacturers of asiago cheese can have a very… pungent aroma. However relaxation assured, that magically disappears throughout baking, and the baked bread will odor and style completely scrumptious.
What’s No-Knead Bread?
This no-knead technique of creating selfmade bread is tremendous standard amongst house bakers, and initially got here from Jim Lahey of Sullivan Road Bakery in NYC. After utilizing his technique to make cranberry nut no-knead bread, many readers requested for extra taste variations. Since then, I’ve additionally printed no-knead olive bread, tremendous seeded oat bread, honey oat bread, and jalapeño cheddar bread.
I really like making bread like this.
For right this moment’s no-knead asiago bread, I made a couple of modifications. As an alternative of letting the dough relaxation for 12–18 hours, we’re shortening that point to simply 3 hours. We’re utilizing a little bit extra yeast (1 customary packet) to hurry up the method. This can be a bread you can begin making the identical day you intend to eat it and many of the “work” is totally fingers off because the dough rises.
The right way to Make No-Knead Asiago-Crusted Skillet Bread
This course of really couldn’t be simpler. Stir all of the components collectively by hand. Anticipate a really sticky dough:
Cowl the bowl and let the dough rise for 3 hours. The dough will stretch to the perimeters of the bowl and have air bubbles on the floor:
Use a spatula to assist take away the sticky dough from the bowl then use generously floured fingers to form the dough right into a ball. Place it in an oven-safe skillet.
Let it relaxation for half-hour, after which rating it with sharp knife or bread lame, prime with extra asiago cheese, and bake.
I really like that this bread has the same taste to twisted cheese bread, however requires not one of the difficult shaping.
Why Bake Bread in a Skillet?
Although I normally bake no-knead bread in a Dutch oven or on a baking sheet, I wished the crust to be the principle focus right here. Baking the bread in a forged iron skillet helps develop a thick, further crispy crust on the underside.
In case you want a suggestion, I personal and love this cast-iron skillet. I’ve each the 10-inch and the 12-inch sizes and you should use both for this bread. They’re unbelievable high quality for the value, and I take advantage of them to make all types of recipes, from skillet brownies to my Dutch child pancake recipe, plus frittatas, skillet sea salt & herb rolls, honey cornbread, apple cider rooster, and extra. Discuss a flexible pan to have in your kitchen!
Due to the sticky dough and cheese, this bread is flatter than most boules. However this simply means the next crust to inside ratio!
Maintain this recipe on standby for when that yearning for heat selfmade cheese bread hits. As a result of you recognize once you begin fascinated by heat selfmade cheese bread, you may’t cease fascinated by it.
This asiago bread is just good with a bowl of tomato soup. Or serve it alongside:
Asiago-Crusted Skillet Bread
Prep Time: 20 minutes
Prepare dinner Time: 35 minutes
Whole Time: 4 hours, half-hour
Yield: 1 loaf; 10-12 servings
Class: Bread
Technique: Baking
Delicacies: American
Description
Selfmade bakery-style bread has by no means been simpler. This no-knead asiago-crusted bread is baked in a skillet and requires minimal hands-on work! In case you’re new to working with yeast, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
Directions
- *No have to grease the bowl, and don’t use a mixer on this step as a result of the dough is simply too sticky for a mixer.* In a big bowl, stir collectively the bread flour, salt, pepper, yeast, and garlic. Add 1 cup (100g) of the cheese and stir till mixed. Make a effectively within the heart of the flour combination, and pour within the heat water. Utilizing a silicone spatula or wood spoon, combine to mix. The dough shall be shaggy and fairly sticky. If it’s extraordinarily moist, add one other 2 Tablespoons of flour. Gently form the dough right into a ball within the heart of the bowl. Cowl the bowl tightly. Permit to rise for 3-3.5 hours at room temperature. See Make Forward Directions if you wish to lengthen this time.
- Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. Flip the dough out onto a generously floured work floor and, utilizing floured fingers, form right into a ball as finest you may. Doesn’t should be good. Place dough within the skillet, cowl it, and let it relaxation for half-hour because the oven preheats.
- Preheat the oven to 425°F (218°C).
- Utilizing a really sharp knife or bread lame (you could possibly even use kitchen shears), gently rating a slash or X into the floor of the dough, about 1/2 inch deep. (“Rating” = shallow lower.) High the bread with the remaining 1/4 cup (25g) asiago cheese, urgent it flippantly into the floor so it sticks.
- Bake for 30–35 minutes, or till the bread is golden brown. The right way to check for doneness: Give the nice and cozy bread a light-weight faucet. If it sounds hole, it’s carried out. For a extra correct check, the bread is finished when an instant-read thermometer reads the middle of the loaf as 195°F (90°C).
- Take away skillet from the oven, rigorously take away the bread from the skillet, and permit to chill on a cooling rack for 20 minutes earlier than slicing.
- Cowl and retailer leftover bread at room temperature for as much as 2-3 days or within the fridge for as much as 1 week.
Notes
- Make Forward & Freezing Directions: After the dough rises at room temperature, you may refrigerate it for as much as 8 extra hours earlier than continuing with step 2. I don’t suggest any longer than that. To freeze, bake the bread, permit it to chill, wrap tightly in a layer of plastic wrap then a layer of aluminum foil, and freeze for as much as 3 months. Thaw within the fridge and permit to come back to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): Field Grater | Glass Mixing Bowls | Silicone Spatula or Wood Spoon | Forged-Iron Skillet | Bread Lame | On the spot-Learn Thermometer | Cooling Rack | Coarse Sea Salt
- To Bake in a Dutch Oven: Use a 5–6-quart or bigger Dutch oven or any massive oven-safe pot. In step 2, after the dough has completed rising, flip the dough out onto a generously floured work floor and, utilizing floured fingers, form right into a ball as finest you may. Switch the dough to a big piece of parchment paper. (Massive sufficient to suit inside your pot and one that’s protected for top warmth. I take advantage of this parchment and it’s by no means been a problem.) Place the dough contained in the Dutch oven by lifting it up with the parchment paper and inserting all of it—the parchment paper included—contained in the pot. Cowl and let it relaxation for half-hour because the oven preheats. Proceed with step 3. Bake for 25 minutes with the lid on (in the event you don’t have a lid in your oven-safe pot, that’s OK, simply skip overlaying it). Fastidiously take away the lid and proceed baking for 10 extra minutes till the bread is golden brown or till the inner temperature reaches 195°F (90°C).
- To Bake on a Baking Sheet: In step 2, place the dough ball on a parchment paper lined or generously floured nonstick baking pan. Proceed with steps 3 and 4. After the oven is preheated, place scored dough/baking pan on the middle rack. Then place a shallow metallic pan (I normally use a metallic 9×13-inch baking pan; don’t use glass) on the underside oven rack. Fastidiously and rapidly pour 3–4 cups of boiling water into it, after which rapidly shut the oven door to entice the steam inside. The steam helps create a crispier crust, much like a crust that types when utilizing a forged iron skillet. Proceed with step 5.
- Flour: For very best taste and chewy texture, I strongly suggest utilizing bread flour. You should use a 1:1 substitution of all-purpose flour in a pinch with no different modifications to the recipe. Don’t use complete wheat flour on this dough. We now have not examined this recipe with gluten-free flour.
- Salt: Use a rough salt, comparable to coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk high quality salt. In case you solely have high quality salt, cut back to 1 and 1/2 teaspoons.
- Pepper: Use freshly floor black pepper. If utilizing finely floor, cut back to 1/4 teaspoon.
- Yeast: I all the time use Platinum Yeast from Crimson Star, an instantaneous yeast. You should use any instantaneous yeast on this dough. If utilizing energetic dry yeast, the rise time is normally barely longer, about 4 hours. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
- Asiago Cheese: The flavour ranges from mildly candy and nutty to sharp and tangy, relying on how lengthy it’s aged. A very good substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.